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Deep Dish Delight

Deep Dish Delight

Bake the ultimate Dreamy Cookie Butter Cake Delight. This moist, spiced layer cake with fluffy frosting is an easy, decadent Deep Dish Delight for any party.
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Prep Time 25 minutes
Cook Time 28 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 10 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter room temperature
  • 2 cups brown sugar
  • 4 large eggs room temperature
  • 3/4 cup cookie butter
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups unsalted butter for frosting, room temperature
  • 1 cup cookie butter for frosting
  • 5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract for frosting
  • pinch salt for frosting
  • crushed speculoos cookies for decoration
  • drizzle of melted cookie butter for decoration

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls (medium and large)
  • Electric hand mixer or stand mixer
  • Whisk and rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream the butter and brown sugar in a mixing bowl until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then add the cookie butter and vanilla extract.
  5. Gradually mix in the dry ingredients and buttermilk, alternating until just combined.
  6. Divide the batter among the prepared pans and smooth the tops.
  7. Bake for 25 to 28 minutes or until a toothpick comes out with a few moist crumbs.
  8. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Beat the butter and cookie butter for the frosting until smooth, then gradually add powdered sugar, heavy cream, vanilla, and salt.
  10. Whip the frosting until light and fluffy.
  11. Assemble the cake by layering it with frosting between each layer and applying a crumb coat.
  12. Frost the outside of the cake, decorate with crushed speculoos cookies and drizzle melted cookie butter on top.
  13. Chill the cake for 30 minutes before slicing and serving.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Make your own buttermilk by adding lemon juice or vinegar to regular milk. Let it sit before adding it to the batter.
For variations, consider adding chocolate chips, making a cookie butter cheesecake filling, or baking as cupcakes.
The cake can be stored covered at room temperature for two days or refrigerated for up to five days. It also freezes well for up to two months!
Tried this recipe?Let us know how it was!